This is an easy chicken skewers/kabob recipe that is a little something different. Since they are skewered onto rosemary, rosemary is also used in the buffalo chicken marinade and sauce. This is when I discovered that buffalo sauce works really well with fresh rosemary. In fact, I would go as far to say that you can pair most herbs with buffalo sauce. How to make rosemary skewers for grilling This buffalo chicken was not always destined to be skewered onto rosemary. When I was removing the rosemary leaves from the rosemary sprigs to chop it for the sauce, it occurred to me the thick branches would make really good skewers. I was all set to use my regular metal skewers but decided this would transform the presentation. I think it really does. At that point I had to re-think the grilling method because the rosemary would burn up faster than a brush fire, so I decided to use my indoor grill pan. This actually turned out fine because the chicken cooks so quickly it seemed a waste to fire up the outdoor grill. How to prevent the rosemary from burning Place the chicken on the edge of the grill so the rosemary hangs off. No grill? No problem! If it’s winter or you don’t have an stovetop grill you can cook these buffalo rosemary chicken skewers in the broiler. Cover the rosemary with foil and broil 4 inches from the heat on each side until they brown, about 4 minutes. Wrap the rosemary in foil to prevent burning. Do I have to use rosemary as the skewer? Yes, but the rosemary does give a lovely flavor to the chicken. You can use regular metal or wooden skewers. Just remember to soak wooden skewers before grilling on the outdoor grill, but you wont get the rosemary infusion or any ooh’s and aah’s from your family or guests, just sayin’. Serving suggestion What goes better with buffalo sauce than blue cheese? I have the best and easiest recipe for chunky blue cheese dressing. You can click on the text to be taken to the recipe or see the link and picture below. The perfect dip for these grilled chicken skewers.
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